Put vegetable oil, water and salt in a pan. To prepare the other ingredients, beat the eggs and make sure to sift the flour.
Turn on the heat. Oil will splatter if you heat it up too much, so be careful!! When the water starts bubbling, add the flour and mix quickly!!
When the dough roughly clumps together, transfer to a bowl and add the beaten eggs little by little, stirring well to incorporate them into the dough.
When the dough becomes the consistency where it drops down slowly from the spoon, stop adding the eggs. Put the dough into a piping bag and pipe onto a baking tray lined with parchment paper.
Dip a finger into water and touch the peak of each puff to flatten. Mist water over the dough about 4 times.
Bake in a preheated oven at 180℃ for 40 minutes. I made miniature choux puffs in this photo.
If you don't have a round tip for a piping bag, you can use the plastic tip that often comes with a pack of heavy cream (in Japan). Cut off the end of the tip, and it'll work perfectly.
I made a croquembouche tree with miniature cream puffs for a Christmas party last year. Shame the aluminium foil is peeking out.
Story Behind this Recipe
I didn't have butter and I wondered if I could make something other than a chiffon cake with vegetable oil.
-Please be careful at Step 2!! The oil will splatter! When water starts bubbling a little, add the flour immediately!! -The key to success is to finish all the steps while the dough is still hot. Here's a good recipe for Custard Cream: (Recipe ID: 854889)